Submitted By: Jo Ann Hughes


  • 1/2 large Vidalia onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 cup half-and-half
  • 1 (14 1/2-ounce) can chicken broth
  • 1 cup uncooked quick-cooking grits
  • 1 1/2 teaspoons salt
  • 1/2 cup (2 ounces) shredded Cheddar cheese
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground nutmeg
  • Vegetable cooking spray
  • Instructions

    Sauté diced onion and minced garlic in hot oil in a 3-quart saucepan over medium-high heat until tender. Add half-and-half and broth; bring to a boil. Gradually stir in grits and salt. Cover, reduce heat, and simmer, stirring occasionally, for 10 minutes or until thickened.
    Add cheese, pepper, and nutmeg; stir until cheese melts. Pour into a lightly greased 11-x-7-inch baking dish; chill eight hours.
    Invert grits onto a flat surface; cut into 10 to 12 wedges. Spray top and bottom of
    each with cooking spray; arrange on a baking sheet. Broil 6 inches from heat for approximately two minutes on each side or until golden.